Artichoke risotto with lemon herb pesto

Ingredients

• For the pesto
• 1 small bunch fresh basil (2 oz) (57gr) – leaves removed from stems
• 6 sprigs fresh Italian parsley – stems removed
• 1 large garlic clove – skinned and left whole
• 1 teaspoon finely grated lemon zest (use a microplane grater)
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon sea salt
• For the risotto
• 1 lemon - juiced
• 3 large artichokes
• 3 1/2 cups spring water
• 3 cups vegetable broth in cartons or homemade vegetable stock
• 1/4 cup extra virgin olive oil
• 1 medium red onion – skinned, quartered and finely sliced
• 2 large garlic cloves – skinned and finely chopped
• 1 cup dry white wine
• 1 cup Carnaroli, Vialone or Arborio rice
• 1/2 tablespoon sea salt
• freshly ground black pepper to taste
• 1 tablespoon cold, unsalted butter
• 1/3 cup freshly grated Reggiano parmesan
• extra virgin olive oil for drizzling
• chive tips as garnish

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